Serves 6
690 min
Deep-Fried Sous Vide Turkey Porchetta
Recipe GLPRb2ebdccade64cd
A spectacular fusion dish combining the Italian tradition of porchetta with modern sous vide cooking and deep-frying techniques. A turkey breast is butterflied, seasoned with herbs and aromatics, rolled tightly, vacuum-sealed and cooked sous vide until tender, then finished with a golden crispy exterior through deep-frying. The result is juicy, flavorful turkey with exceptional texture—perfect for an impressive main course.
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Ingredients
1 whole boneless, skinless turkey breast (3-4 pounds)
3 tablespoons kosher salt
2 tablespoons fresh garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh sage, finely chopped
1 tablespoon black pepper, freshly ground
2 tablespoons fennel seeds, crushed
1 tablespoon curing salt (pink salt/sodium nitrite)
1 1/2 quarts peanut or canola oil for deep-frying
Directions
Place the turkey breast on a cutting board. Using a sharp knife, carefully butterfly the breast by slicing horizontally through the thickest part, cutting almost all the way through but leaving about 1/2 inch attached on one side so it opens like a book. Cover with plastic wrap and gently pound to an even thickness of about 1/2 inch.
In a small bowl, combine 3 tablespoons kosher salt, minced garlic, chopped rosemary, chopped sage, ground black pepper, crushed fennel seeds, and curing salt.
Lay the butterflied turkey breast flat on a clean surface. Evenly distribute the herb and salt mixture across the entire surface, pressing gently so it adheres to the meat.
Starting from one of the long sides, tightly roll the turkey breast into a cylinder, tucking in the edges as you go. Ensure the roll is even and compact.
Wrap the rolled turkey porchetta tightly in plastic wrap, rolling it several times to create a firm, even cylinder. Tie the ends securely with kitchen twine to maintain the shape.
Place the wrapped roll in a vacuum-seal bag and vacuum-seal according to your machine's instructions, removing as much air as possible.
Fill a pot or immersion cooker with water and bring to 165°F. Carefully submerge the vacuum-sealed turkey roll and cook for 8-10 hours, maintaining a consistent temperature.
Remove the turkey roll from the water bath and carefully open the vacuum-seal bag. Unwrap the plastic wrap and allow the roll to cool to room temperature, approximately 30 minutes.
Pat the cooled turkey roll dry thoroughly with paper towels to ensure the surface is completely dry for crisping.
Heat 1 1/2 quarts of peanut or canola oil in a heavy-bottomed pot or deep-fryer to 375°F. Use a reliable thermometer to monitor the temperature.
Carefully place the turkey roll into the hot oil and fry for 4-6 minutes, turning frequently with tongs to ensure even browning on all sides, until the exterior is golden brown and crispy.
Transfer the fried turkey roll to a paper towel-lined plate and let rest for 5 minutes to allow excess oil to drain.
Slice the porchetta into 1/2-inch thick rounds and arrange on a serving platter. Season lightly with additional kosher salt if desired. Serve immediately while the exterior remains crispy.
